Ultimate Chicken Tikka Masala
Dive into the rich, creamy, and flavor-packed world of the *Ultimate Chicken Tikka Masala*, a dish that transforms tender marinated chicken thighs into a restaurant-quality masterpiece right in your kitchen. This beloved Indian-inspired recipe features chicken infused with yogurt, garlic, and a symphony of spices like garam masala, cumin, and turmeric, then seared to golden perfection. The chicken is simmered in a luscious tomato-based curry enriched with heavy cream, creating a velvety sauce with just the right balance of heat and warmth. Garnished with fresh cilantro and a hint of lemon, this comforting dish is perfect when paired with fluffy basmati rice or warm naan bread. Ready in just over an hour, this recipe is your ultimate guide to creating an authentic chicken tikka masala experience at home.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs, boneless and skinless
- 0.75 cups Plain yogurt
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 2 teaspoons Garam masala
- 1 teaspoon Paprika
- 2 tablespoons Vegetable oil
- 1 28-ounce can Canned crushed tomatoes
- 1 cup Heavy cream
- 0.25 cups Cilantro (fresh), chopped
- 1 tablespoon Lemon juice
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 Green chilies, finely chopped (optional)
Instructions
In a large mixing bowl, combine yogurt, garlic, ginger, cumin, coriander, turmeric, garam masala, paprika, lemon juice, 1 teaspoon of salt, and black pepper.
Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well to coat the chicken completely. Cover and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium-high heat. Add the marinated chicken in batches (shaking off any excess marinade) and cook for 2-3 minutes per side until slightly browned but not fully cooked through. Set aside.
In the same pan, heat another tablespoon of vegetable oil over medium heat. Add remaining garlic, green chilies (if using), and ginger. Sauté for 1-2 minutes until fragrant.
Add the canned crushed tomatoes, 1 teaspoon of salt, and remaining garam masala. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the oil begins to separate.
Reduce the heat to low and stir in the heavy cream. Simmer for 5 minutes, allowing the flavors to meld together.
Return the partially cooked chicken to the pan, along with any juices that accumulated. Simmer for another 10-15 minutes on low heat until the chicken is fully cooked and tender.
Sprinkle chopped cilantro over the top before serving.
Serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 5485 mg | 238% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 18.9 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 592 mg | 46% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2871 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
